Monday, February 22, 2016


Hello peoples, once again!  I'm here with a little update about where I'm at in life, and a recipe to share.  No, I'm not back in full action as far as recipe writing/creating.  I am retired, and enjoying it.  Still low-carbing, as always, but not working on recipes to share as I once did. However, I made the decision, that once in a while, as something special happens in the kitchen, I may like to share it again.  I do love sharing all good things when I can.

What's happening in my life?  My husband was recently diagnosed with possible Alzheimer's disease. This has been very difficult for us to face, accept, and get our brains to wrap around.  In fact I still think I may be in a state of denial?  I cannot see this happening to my dear sweet hubby who has been my soul-mate for 40+ years.  When I even so much as try to read about the stages of Alzheimer's I cannot go there, because it is just too much to picture him going down that road and becoming like that.  I can't see it.  Right now he's in the stage of mild-cognitive impairment...which is stage 2 in the 7 stages, if indeed he does have Alzheimer's.  He has yet to have an MRI and a full blood workup, but with the testing they have done so far the neuro-psychologist believes this is what he has.  This Friday we have another appointment.  Needless to say, this as well as other things in my life/family take precedence over cooking, creating recipes, etc. 

I'm doing more research on Alzheimer's these days, and how to treat it.  I'm giving him MCT oil and making him coconut bomb treats now and then.  It does seem to improve his memory and concentration on the days he takes all his supplements and oil.  On the days we forget or are too hurried, he has more trouble, he repeats things to me more, he loses things more, and so forth.  I know that a ketogenic diet is something that has been known to help, and have read Dr. Mary Newport's writings, however, my husband has a will of his own and tastes of his own and has never found my low-carb lifestyle to be something he can incorporate into his own diet.  I respect his likes/dislikes and tastes. It's his choice. He loves his carbs. So with the low-carb meals I make he does eat lower than he would, but he adds his carbs when he wants them.  We work together. Yet even with the carbs in his diet, I believe the oil and supplements help.

So anyhoo, that's just a little bit of what has been happening in my life.  I'm relying on the Lord daily to see us through this time in our lives.  In everything, He intends to work something greater and higher in our lives, through every hardship or difficulty.  They just show us in the long run, His greatness and love and glory. I each day find the encouragement and strength I need in His Word, in prayer, in His indwelling presence which strengthens my heart when it wants to fail me, so that I can keep going on and being there for my family and friends. I am also working on another blog that I share the inspiration that God gives through the lessons in life, if you are like-minded, or seeking such, you can check it out here:

I'm turning on comments again for the blog, but please be patient if I do not answer a comment that you post or a question you may have.  I'm needing to spend less time on the computer. (*Updated this 2/24/2016 to say I tried turning on comments and for some reason it isn't working. Sorry about this. I'm trying to get to the bottom of it. So far blogger has not given me a good answer or solution. Will keep working on it.)

If you notice, I do have ads on my blog.  If you click on them, I get some monetary compensation from them for each click through.

Now, here is the recipe for these lovely buns that I have been making lately, which work great to take with if you are eating out at, say, Burger King, which is where we like to go now and then, and order a low carb burger with no bun, and then just bring these along and use instead.  Works great.  I also use them in the morning for breakfast and toast in my toaster oven and make a nice egg, bacon and cheese sandwich.  Works great for any kind of sandwich you may want.  I use a muffin top pan to bake these in.
Chicago Metallic Non-Stick Original Muffin Top Pan

It really is the best for size and texture that you'll come out with. These are a spin-off of my cheese and wine bread on this blog, and an adjustment/change to the hamburger buns I originally made from that recipe. I like this one much better.  But you can decide. I have not found a bread/bun recipe that I like better so far.  I always come back to this.


6 tablespoons  Parmesan cheese
3 tablespoons  almond flour - Honeyville
1 tablespoon  psyllium husk powder
3/4 teaspoon  baking powder
3 eggs
3 tablespoons  water -- OR other liquid such as wine, almond milk, broth, etc.

In small bowl* add Parmesan cheese, almond flour, psyllium husk powder and baking powder.  Whisk together.

Add eggs and water and whisk until smooth.

Preheat oven to 350F. Grease 4 muffin top tins.  Pour batter evenly in each.  Bake 15 to 17 min. or until done.

Let cool completely. Slice each bun in half

*HELPFUL HINT: I put all the dry ingredients into a coffee grinder and grind for about 12 seconds to sift together and get out any lumps.  This makes a really nice texture to the buns.  You don't have to do this step but I love the way they turn out when I do.

OPTIONAL: For added "yeasty" flavor, add nutritional yeast flakes, 1 tbsp. to dry ingredients, if desired.

  "© Ginny Larsen, 2015"
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4 servings: Per Serving: 131 Calories; 9g Fat (58.3% calories from fat); 9g Protein; 5g Carbohydrate; 4g Dietary Fiber

NOTES : 1g net carb per bun


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